Heavenly Blueberry Rolls with Velvety Cream Cheese Frosting

These delightful blueberry rolls are a perfect treat for any occasion, featuring a soft and fluffy dough with a juicy blueberry filling, all topped with a creamy, rich cream cheese frosting. Using the tangzhong method, the dough achieves an incredible lightness and tenderness, ensuring each bite melts in your mouth. The vibrant burst of blueberry flavor paired with the smooth frosting makes these rolls a favorite for both breakfast and dessert.

Why You’ll Love This:

The tangzhong method ensures that these rolls stay softer for longer, making them a great make-ahead option for busy mornings or leisurely brunches. The combination of sweet blueberries and tangy cream cheese frosting offers a satisfying contrast that’s not overly sweet, appealing to both adults and children alike. Each roll is a perfect swirl of dough, fruit, and frosting, promising a delightful texture and flavor in every bite.

Perfect Occasion:

These blueberry rolls are ideal for brunches, special breakfasts, or as a comforting snack. They’re particularly perfect for gatherings like baby showers, holiday breakfasts, or family weekends. The inviting aroma of freshly baked rolls and simmering blueberries is sure to draw everyone to the table.

Decoration Tips:

For a beautiful presentation, drizzle extra cream cheese frosting over the warm rolls right before serving. Garnish with fresh blueberries and a light dusting of powdered sugar for a touch of elegance. If serving at a festive event, consider adding edible flowers or mint leaves for a pop of color.

Ingredients:

• For the Tangzhong:
  • 0.4 cup whole milk
  • 2 1/2 tablespoons bread flour
• For the Main Dough:
  • 2 3/4 cups bread flour
  • 1/4 cup sugar
  • 2 1/4 teaspoons instant dry yeast
  • 3/4 teaspoon salt
  • 1 large egg, room temperature
  • 1/2 cup + 1 tablespoon whole milk, heated to 77°F
  • All of the prepared tangzhong
  • 6 tablespoons unsalted butter, softened
• For the Filling:
  • 1 2/3 cups frozen blueberries
  • 1/2 cup + 2 tablespoons granulated sugar
  • 2 teaspoons lemon juice
• For the Cream Cheese Frosting:
  • 1/2 cup cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 3/4 cup powdered sugar, sifted
  • 1/4 teaspoon vanilla paste
  • A pinch of salt

Instructions:

1. Prepare the Tangzhong: Combine milk and flour in a small pot over medium heat, stirring constantly until it thickens. Let cool.
2. Make the Dough: In a stand mixer, mix the flour, sugar, yeast, salt, egg, milk, and cooled tangzhong. Knead for 10 minutes. Gradually add butter, continuing to knead until the dough is smooth and elastic (about 10-20 more minutes). Allow to proof for 90 minutes at 77°F.
3. Cook the Filling: In a small saucepan, combine blueberries, sugar, and lemon juice. Simmer until the mixture thickens. Cool completely.
4. Shape the Rolls: Roll out the dough into a 16×16 inch square. Spread the cooled filling evenly over the surface. Roll the dough tightly and slice into 9 equal pieces. Place the pieces in a greased 9×9 inch baking pan and let proof for another 30-45 minutes.
5. Baking: Preheat the oven to 350°F. Bake the rolls for 25-30 minutes until golden brown.
6. Prepare the Frosting: Beat cream cheese and butter until fluffy. Gradually add powdered sugar, vanilla, and salt until smooth.
7. Final Touch: Frost the warm rolls with the cream cheese frosting.

Enjoy these scrumptious Blueberry Rolls with Cream Cheese Frosting, a delightful treat that combines fruity sweetness with creamy decadence!